Pork and Leeks in Avgolemono Sauce
Bordeaux-trained winemaker Evangelos Gerovassiliou sometimes hosts lunches in the sleek upstairs tasting room at Domaine Gerovassiliou, which overlooks the vineyard. He loves serving this delicate stew, which is enriched with a traditional avgolemono of egg yolks and lemon juice that's been whisked into the delicious cooking juices.
Pork and Leeks in Avgolemono Sauce
Pork and Leeks in Avgolemono Sauce
Pork and Leeks in Avgolemono Sauce
- ACTIVE: 30 MIN
-
TOTAL TIME:
1 HR 40 MIN
- SERVINGS: 6
Ingredients
- 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- 2 cups beef broth
- 2 cups water
- 2 celery ribs, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 4 large leeks, white and tender green parts only, sliced crosswise 3/4 inch thick
- 3 large egg yolks
- 1 large egg
- 1/4 cup fresh lemon juice
- 2 tablespoons cold water
- 1 1/2 tablespoons all-purpose flour
- 2 tablespoons chopped dill
Directions
- In a large enameled cast-iron casserole, combine the pork, beef broth, water, celery, carrot and olive oil and bring to a simmer. Cook over moderately low heat, skimming occasionally, until the meat is tender, about 1 hour.
- Using a slotted spoon, transfer the meat and vegetables to a bowl. Add the leeks to the casserole and bring to a boil, then simmer over moderately low heat, stirring occasionally, until softened, about 20 minutes. Ladle 2 cups of the hot broth into a glass measuring cup.
- In a medium bowl, whisk the egg yolks with the whole egg, then whisk in the lemon juice. In a small bowl, whisk the cold water with the flour, then whisk it into the egg mixture. Gradually add the reserved 2 cups of hot broth to the egg mixture, whisking constantly. Add this mixture to the casserole and simmer over moderate heat, stirring, until the sauce thickens, 2 to 3 minutes. Return the meat and vegetables to the casserole and reheat. Stir in the dill and serve.
Make Ahead
The stew can be refrigerated for up to 2 days.
Serve With
Noodles, crusty bread, rice or orzo.
Pork and Leeks in Avgolemono Sauce
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